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Roasted Butternut Squash with Balsamic Vinegar

Bring out your best balsamic vinegar for this rustic Italian roasted squash, delicious with grilled lamb chops, roast chicken and pork.

11/2 to 2 pounds butternut squashExtra virgin olive oil
Salt and freshly ground pepper
3 or 4 tablespoons of high quality commercial balsamic vinegar, less of artisan balsamic vinegar

Preheat oven to 400 degrees. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 4-inch squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil. Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper. Bake 45 minutes or until easily pierced with a knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar. Serves 6-8.

Lynne Kasper, Italian Country Table

Thursday, October 26, 2000



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